Walnut Parsley Pesto Food

WALNUT AND PARSLEY PESTO

Steps:

• Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
• Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

BUCATINI WITH WALNUT-PARSLEY PESTO

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
• Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
• Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
• Do Ahead
• Pesto can be made 2 days ahead. Cover and chill.

FETTUCCINE WITH WALNUTS AND PARSLEY

Steps:

• Cook the pasta al dente according to package directions, then drain in a colander.
• Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
• In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
• Good source of: Folate, Copper, Magnesium, Calcium

WALNUT PARSLEY PESTO

Steps:

• Process parsley, walnuts, Parmesan, garlic, and lemon juice in a food processor. With machine running, gradually add olive oil. Process until smooth. Season with salt and black pepper.

PARSLEY-WALNUT PESTO

Steps:

• Process parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped. With machine running, add oil in a slow, steady stream until combined. Season with salt and pepper.

PARSLEY WALNUT PESTO

Steps:

• Place parsley leaves,walnuts, and garlic in food processor.
• Pulse until coarsely chopped.
• Stream in EVOO to your desired consistency add salt to taste and pulse a few more times.
• Enjoy over past or as a spread or dip.